Description
These Blueberry Pie Cookie Bars are a delightful combination of a cookie and a fruity pie, making for a perfect sweet treat. With a buttery cookie base, a layer of juicy blueberries, and a crumbly topping, these bars are easy to make and even easier to enjoy.
Ingredients
Scale
Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 teaspoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons granulated sugar
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Making the Cookie Base: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Combine wet and dry ingredients to form a dough. Press two-thirds of the dough into the pan.
- Preparing the Blueberry Layer: Toss blueberries with cornstarch, lemon juice, and sugar. Spread over the dough in the pan.
- Adding the Topping: Crumble the remaining dough over the blueberries.
- Baking: Bake for 35–40 minutes until golden and bubbly. Let cool before cutting into bars. Dust with powdered sugar if desired.
Notes
- You can use frozen blueberries straight from the freezer—no need to thaw.
- Add a lemon glaze for an extra touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 17g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
